Description
This Ravioli with Tomatoes and Asparagus recipe is a quick and delicious vegetarian pasta dish combining tender cheese ravioli with crisp asparagus, juicy cherry tomatoes, and a light lemon-broth sauce, finished with fresh herbs and Parmesan cheese.
Ingredients
Scale
Pasta
- 1 package (20 ounces) refrigerated cheese ravioli
Vegetables
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
Herbs and Flavorings
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/4 cup chicken broth (use vegetable broth for vegetarian version)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1/4 cup Parmesan cheese, freshly grated, plus extra for serving
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook until tender according to package instructions, usually about 4-5 minutes. Drain the ravioli carefully but do not rinse, as the starch helps the sauce cling.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the trimmed and cut asparagus pieces and sauté until they are crisp-tender, about 4 minutes. Then add the halved cherry tomatoes, minced garlic, salt, and freshly ground black pepper. Continue to cook until the tomatoes soften slightly, around 3 minutes.
- Make the Sauce: Pour in the chicken broth and fresh lemon juice into the skillet with the vegetables. Stir and let the mixture simmer briefly for about 2 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Combine: Add the cooked ravioli gently into the skillet with the vegetables and sauce. Toss carefully to combine without breaking the ravioli, ensuring everything is coated well with the sauce.
- Finish: Sprinkle the chopped fresh basil, parsley, and freshly grated Parmesan cheese over the ravioli and vegetables. Cook for an additional 1-2 minutes on low heat until everything is heated through and the cheese melts slightly into the sauce.
- Serve: Transfer the ravioli and vegetables to a serving bowl or individual plates. Garnish with extra Parmesan cheese and a crack of fresh black pepper. Serve immediately while hot.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can add a pinch of red pepper flakes during the sauté step for some heat.
- Fresh herbs like basil and parsley can be adjusted to taste or substituted with other favorite herbs.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Do not rinse the ravioli after boiling to retain the starch for better sauce adherence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
